Forge & Vine, Groton, Massachusetts

Forge & Vine opened in October 2018, adding a sizzling new dining destination to Groton’s fine dining scene. This signature restaurant of the inn was named for a former blacksmith shop and is in a new freestanding building adjacent to the Groton Inn.

Centered on an eight-foot wood fired grill, raw bar and and open kitchen, it is a distinctive dining experience. You can hear, smell and feel the vibe from the moment you enter.

The design incorporates the basic elements wood, fire, metal, and water. Floor-to-ceiling windows along the back wall open bring in natural light and views of the moon rising over the rolling hills. Screens roll up or down to control incoming light.

Seats at Forge & Vine fill quickly, primarily with the 30s to 60s crowd, even midweek. Don’t have a reservation? Take a chance. Twenty-five percent of the seating is set aside for walk-ins, and cocktails are available while you wait.

Straws are paper, not plastic. There is also an app for take-away, which includes the popular rotisserie chickens and biodegradable cutlery.

The 5,000 square foot restaurant has a total seating capacity of 156. There is al fresco dining for 32 on the deck, a 26 seat bar, a four season dining room with a fireplace, and a private dining room for 20 with moveable walls, allowing for as much inclusion of the ambient activity as you please.

The best seats in the house allow you to interact with the chefs while you dine. Seating is first-come, first served. Of you are lucky, you might snag one of the six counter seats by the open kitchen and be right at the hub of the action.

Much planning went into creating this unique environment. Sound engineers incorporated Tectum ceilings and neoprene on the beams to control acoustics and allow for comfortable conversations despite the lively ambience. Lighting is directed to distinctly brighten each dining space while maintaining a subdued, sophisticated overall illumination.

 

 

The staff contributes a wealth of ideas and experience. Executive Chef Patrick Bassett, formerly of Boston’s L’Espalier and Cape Cod’s 5-star Wequassett Resort and Golf Club arrived before construction began.

 

 

 

 

The seasonal New England cuisine incorporates fresh, locally sourced ingredients and New England seafood. Gluten free, vegetarian and vegan options are offered.

You might want to start with the cornbread topped with maple butter, made from a special finely ground meal from South Carolina and the spicy, meaty ribs.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Favorites entrées include the potato crusted cod in a smoked bacon-leek fondue and the wood-fired dry-aged ribeye for two with Bordelaise sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Desserts reflect the flavors of the season. The light yet satisfying heirloom squash pot de crème with maple cream, the crunch of pepita brittle, and touch of thyme is a grande finale to an exceptional dining experience.

 

 

 

 

 

 

 

 

 

 

Forge & Vine is open seven days a week from 4 p.m.

The Groton Inn

128 Main Street

Groton, MA 01450

978.448.6600

info@theGrotonInn.com